Our Cookbook

Japanese

Maki sushi rolls

Thin maki rolls of seasoned rice and a single filling — salmon, cucumber or avocado — wrapped in nori.

  • Yield10 rolls (6 pieces each)
  • Prep1h
  • Effortweekend

Rice

  • 1 batch sushi rice (shari)
    Sushi rice (shari) About 6 medium rolls

    Ingredients

    • 540ml Japanese short-grain rice (3 rice-cooker cups, about 450g)
    • 540ml water
    • 5g kombu (a 5cm square) optional
    • 80ml unseasoned rice vinegar
    • 3 tbsp sugar
    • 1.5 tsp sea salt

    Method

    1. Rinse the rice several times until the water runs clear, then drain well.
    2. Add the rice, measured water and kombu to a rice cooker. Soak for 20-30 minutes, then cook on the sushi setting.
    3. Meanwhile, gently heat the rice vinegar, sugar and salt in a small pan over a medium-high heat until nearly boiling and the sugar has dissolved; cool completely.
    4. Turn the hot cooked rice out into a wooden sushi tub (hangiri) or onto a moistened tray, discarding the kombu. Pour over the cooled vinegar mixture while the rice is still hot.
    5. Using a rice paddle held at 45°, slice and fold through the rice to distribute the seasoning, fanning vigorously to cool it and drive off excess moisture.
    6. Cover with a damp cloth and use at room temperature.
    Full recipe

Wrap and fillings

  • 5 sheets nori, halved
  • 1 cucumber, julienned
  • 200g sashimi-grade salmon and/or tuna, cut into strips
  • 1 avocado, sliced optional

Tezu (hand-dipping water)

  • 60ml water
  • 2 tsp rice vinegar

Method

  1. Mix the tezu water and keep it beside you to wet your hands and knife.
  2. Lay a half-sheet of nori shiny-side down on a bamboo mat. With wet hands, spread about 90g seasoned rice evenly over it, leaving a 2-3cm clear strip along the far edge.
  3. Lay a single filling (salmon, cucumber or avocado) in a line across the centre of the rice.
  4. Lift the near edge of the mat and roll over the filling in one swift motion, then squeeze through the mat to tighten.
  5. With a wet, sharp knife and a gentle push-pull motion, cut each roll into 6 pieces.
  6. Best eaten fresh; if needed, keep tightly wrapped in the fridge for up to 24 hours.

Notes

Use a single filling per thin roll. Avocado is most at home in thicker uramaki (inside-out) rolls rather than slim hosomaki.

Sub-recipes

Sushi rice (shari)

About 6 medium rolls

Method

  1. Rinse the rice several times until the water runs clear, then drain well.
  2. Add the rice, measured water and kombu to a rice cooker. Soak for 20-30 minutes, then cook on the sushi setting.
  3. Meanwhile, gently heat the rice vinegar, sugar and salt in a small pan over a medium-high heat until nearly boiling and the sugar has dissolved; cool completely.
  4. Turn the hot cooked rice out into a wooden sushi tub (hangiri) or onto a moistened tray, discarding the kombu. Pour over the cooled vinegar mixture while the rice is still hot.
  5. Using a rice paddle held at 45°, slice and fold through the rice to distribute the seasoning, fanning vigorously to cool it and drive off excess moisture.
  6. Cover with a damp cloth and use at room temperature.